Mexican quick pickled onions (cebollas encurtidas or cebollas curtidas) are the perfect condiment bringing tangy, zesty flavors to your favorite Mexican and Tex-Mex dishes. Ready in 30 minutes in the fridge with simple ingredients, these quick pickled red onions add a delicious brightness and tang to any dish!
Why You'll Love This Recipe
- No pickling experience needed: This pickled onion recipe is a refrigerator pickle, just like my homemade bloody mary pickles, meaning you do not need to go through the complicated pickling process. If you are not familiar with safe canning or preserving methods, this easy recipe is for you!
- 30 minutes in the fridge: While some pickling processes require the vegetable to stay in the pickling liquid for extended periods, these Mexican pickled onions are good to use in as short as 30 minutes. The longer they sit, the better they get.
- Extremely versatile: You never realize how amazingly versatile pickled onions are, until you have them in the fridge. They go perfectly on many of your favorite Mexican dishes, and are a staple in not only Mexican food but many other cuisines too! This simple recipe takes little effort for a condiment you can have on hand at all times.
Ingredient Notes
- Red onions: Red onions, or purple onion, are most commonly used for pickled onions, as the color becomes bright and vibrant making those signature pink onions.
- White vinegar: White vinegar is classically the ideal ingredient for pickled onions. It does not have a distinct flavor, like apple cider vinegar or red wine vinegar. It is also a great pantry staple, making these onions easy and accessible to make.
- Granulated sugar: Regular granulated white sugar works best in a pickling liquid. It dissolves easily once heated and keeps the pickling liquid clear of any added color.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Red onions: White onions or yellow onions can be used in place of red onions. If using white onions, add a small piece of beetroot into the jar to give the onions the same distinct pink color as red pickled onions.
- White vinegar: Substitute with white wine vinegar or apple cider vinegar. Apple cider vinegar will slightly darken the pickling liquid. You can also use rice vinegar as a substitute for white vinegar if that is what you have on hand.
- Granulated sugar: To keep this recipe low carb, substitute granulated sugar with sweeteners that can be used at a 1:1 ratio. You can also substitute sugar with honey or maple syrup, but be mindful that the flavor of the vinegar mixture will change slightly.
Variations
- Spicy: Add serrano, habanero peppers, or sliced jalapeno peppers to the jars for a spicy twist on these pickled onions. Alternatively, add red pepper flakes to the pickling liquid for an underlying heat.
- Tajin: A sprinkle of tajin into the pickling liquid will make for a delicious chili-lime flavor.
- Aromatics: Dried Mexican oregano is a peppery, distinct flavor that will make a fantastic addition to these pickled onions. Toasted cumin seeds or bay leaves, or fresh herbs like cilantro are a great way to add some additional flavor to the pickling brine.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Slice the red onions into thin slices in rounds using a mandoline or a sharp knife. [photos 1 & 2]
Stuff the sliced onions into a large jar or mason jar. Lay the onion slices as flat as possible to pack the most onions into the jar.
Add the pickling ingredients to a small saucepan. Place the pan over medium heat, and stir the liquid occasionally until it has come to a boil. [photo 3]
Carefully pour the hot pickling liquid over the raw redonions in the jar. This may need to be done in stages as the liquid will need to pass through the slices of onions to get to the bottom of the jar. [photo 4]
Allow the onions to cool to room temperature with the jar lid off.
Once the onions have cooled to room temperature, cover with the jar lid and place in the refrigerator. Refrigerate for at least 30 minutes before using.
Expert Tips
Measure the jar: If your jar has a smaller mouth, you may want to cut your onions into half moons instead of full rounds, especially if using a large red onion. Measure your jar before slicing the onions to make this easier.
Cover all the onions: While pouring the pickling liquid onto the onions, use a fork to gently push the sliced onion rounds into the pickling liquid. This will help the liquid get into all of the crevices of the slices.
Use a funnel: To eliminate any spills or messes, use a funnel to transfer the pickling liquid from the pot to the jar.
Make Ahead & Storage
- Pickled onions can last 3-4 weeks in the fridge once prepared. Store in a glass container, an airtight container, or a glass jar.
- The refrigerator pickles will be most crisp and crunchy in the first 2-3 weeks of making them.
- Keep the pickled onions fresh by storing them in the refrigerator at all times.
Serving Suggestions
- Tacos: These pickled onions are the perfect topping for your favorite tacos or other popular dishes in authentic Mexican cuisine, like bang bang chicken tacos, fish tacos, pollo asado street tacos, or crispy chicken air fryer flautas.
- Indian foods: Pickled onions are also a favorite in Indian cuisine, believe it or not. These onions go perfectly with homemade dal makhani, tandoori chicken tikka, or chicken seekh kebabs.
- Topping & Condiment: Top other delicious favorites with these Mexican onions for a next level burst of tang and freshness. Cheesy taco pockets, jalapeno cream cheese pinwheels, refried beans, or even grilled onion cheddar burgers.
Recipe FAQs
If your pickled onions are too sour, chances are you did not add enough water to dilute the pickling liquid, or you may have used a sugar substitute instead of granulated sugar. If making any substitutions, give the liquid a taste and adjust as needed.
While some recipes involve no-cook methods, I find that by boiling the mixture, the sugar dissolves much better into the mix. The heated liquid also softens and permeates the onions faster.
More Mexican Recipes
Mexican Pickled Red Onions (Quick and Easy)
Ingredients
- 2 large Red onions
- 2 cups Water
- 1 cup White vinegar
- ⅓ cup Granulated sugar
- 1 tablespoon Sea salt
- 1 teaspoon Garlic Powder
- 1 tablespoon Lime zest
- ½ tablespoon Black peppercorns
Instructions
- Slice the red onions into thin slices in rounds using a mandoline or a sharp knife.2 large Red onions
- Stuff the sliced onions into a large jar or mason jar. Lay the onion slices as flat as possible to pack the most onions into the jar.
- Add the pickling ingredients to a small saucepan. Place the pan over medium heat, and stir the liquid occasionally until it has come to a boil.2 cups Water, 1 cup White vinegar, ⅓ cup Granulated sugar, 1 tablespoon Sea salt, 1 teaspoon Garlic Powder, 1 tablespoon Lime zest, ½ tablespoon Black peppercorns
- Carefully pour the hot pickling liquid over the raw redonions in the jar. This may need to be done in stages as the liquid will need to pass through the slices of onions to get to the bottom of the jar.
- Allow the onions to cool to room temperature with the jar lid off.
- Once the onions have cooled to room temperature, cover with the jar lid and place in the refrigerator. Refrigerate for at least 30 minutes before using.
✱Recipe Notes
- Measure the jar: If your jar has a smaller mouth, you may want to cut your onions into half moons instead of full rounds, especially if using a large red onion. Measure your jar before slicing the onions to make this easier.
- Cover all the onions: While pouring the pickling liquid onto the onions, use a fork to gently push the sliced onion rounds into the pickling liquid. This will help the liquid get into all of the crevices of the slices.
- Use a funnel: To eliminate any spills or messes, use a funnel to transfer the pickling liquid from the pot to the jar.
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